White chocolate, raspberry + chia seed slice

Raspberries and white chocolate are a match made in culinary heaven. And their inclusion in this no-bake vegan slice is bordering on close to perfection.

There's a few elements involved in putting this recipe together, but don't let that turn you off. It's still a no-bake recipe that's simple to make. We promise. 

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To make white chocolate, raspberry + chia seed slice, you'll need:

For the base:

• 3/4 cup rolled oats
• 3/4 cup unsweetened desiccated coconut
• 2 tbsp raw cacao powder
• pinch of sea salt
• 2 tbsp rice malt syrup
• 1 tbsp coconut oil, melted
• 1/2 tsp pure vanilla extract

 For the raspberry layer:

• 2 cups raspberries
• 4 tbsp chia seeds
• 2 tbsp water
• 2 tbsp rice malt syrup
• 1 tbsp coconut oil

 For the chocolate topping:

• 1/4 cup cacao butter
• 1/2 cup coconut oil
• 1 tsp vanilla extract
• maple syrup, to taste

Method:

1. Line a slice tin with baking paper.
2. For the base, whiz together all the base ingredients in a food processor, until well combined. 
3. Press the mixture into the slice tin and pop it in the freezer.
4. For the raspberry layer, pop raspberries in a small pan over a medium heat and squash them with the back of a spoon. 

5. Add the chia seeds, water, rice malt syrup and coconut oil, and stir to combine. Reduce the heat to low and allow mixture to simmer, stirring regularly. The mixture will thicken as the chia seeds absorb the liquid.
6. Once the mixture has thickened into a paste, remove from heat. Allow to cool slightly, and then spread it over the base. Place the slice back in the freezer.
7. For the chocolate topping, melt the cacao butter and coconut oil in a double boiler, stirring to combine.
8. Once melted, add vanilla and maple syrup, and mix well. 
9. Remove slice from freezer and pour the chocolate over the top. 
10. Pop slice in the fridge for a few hours to set. 
11. Once set, leave at room temperature for a few minutes and then slice into bars.

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White chocolate, raspberry + chia seed slice originally featured in Lunch Lady Magazine Issue 5.  

Recipe by Amber Rossouw, styling by Jacinta Moore and photographs by Kate Berry.